Oysters à la Carnot

Huîtres à la Carnot


Take some raw bearded oysters, season them with a little warm butter, cayenne pepper, and chopped eschalot, and sprinkle them lightly over with browned breadcrumbs, then place them on a buttered sauté pan and cook them in a quick oven for about five minutes; take up and arrange them one or two to each person on a purée of fresh mushrooms, then garnish each round with alternate bunches of chopped lean ham or tongue and hard boiled yolk of egg that has been rubbed through a wire sieve and sprinkle here and there some fresh chopped parsley. Serve very hot.